Recipe Category: Fish
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Ingredients
- 418 g Canned pink salmon
- 15 g Gelatine
- 50 g Smoked salmon
- — finely chopped
- 1 1/2 ts Minced fresh root ginger
- 150 ml Greek strained yogurt
- 175 g Curd cheese or Quark
- 2 Egg whites
- 2 lg Grapefruits
- 1 tb Walnut oil
- 2 tb Grapefruit juice
- mixed colored salad leaves.
- avocado for garnish.
Method
- Drain the can of salmon
- Heat the juice to almost boiling then sprinkle over the gelatine
- Stir gently until completely dissolved
- Mash the two types of salmon into a bowl and beat in the yogurt, cheese and 1 teaspoon of the ginger
- Stir in the dissolved gelatine and cool until the mixture is just beginning to set
- Whisk the egg whites until they form stiff peaks
- Fold these into the salmon mixture then pour into a single 900ml / 1 1/2 pint fish mold or two 450ml / 3/4 pint moulds
- Put into a refrigerator and leave until completely set
- Peel the grapefruits and remove the pith from around each segment
- Put the segments into a bowl along with the remaining ginger, walnut oil and grapefruit juice
- Mix well and allow to stand for about 1 hour to marinade
- Arrange the salad leaves and avocado on serving plates and very carefully turn the mousse out onto them
- Just before serving, arrange the marinaded grapefruit segments onto the salad and sprinkle the juices over
- Cook’s Note: To turn out the mousses more easily, first dip the moulds into hot water to loosen the sides then invert them onto the serving plates
- Pick up the plates and very gently shake from side to side
- The mousses should drop out
- Serves 8-10
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